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Mini Cinnamon Roll Cheesecakes Recipe

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These Mini Cinnamon Roll Cheesecakes combine the irresistible flavors of cinnamon rolls with creamy cheesecake in individual servings. Featuring a vanilla wafer crust, layers of cinnamon sugar filling, and topped with a smooth cinnamon cream cheese frosting, they are perfect for a delightful dessert or special occasion treat.

Ingredients

Crust

  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp (56g) Challenge butter, melted

Cheesecake Filling

  • 12 ounces (339g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) granulated sugar
  • 3 tbsp (24g) all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115g) sour cream
  • 1 tsp vanilla extract
  • 2 large eggs

Cinnamon Sugar Filling

  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup (52g) granulated sugar
  • 3 tbsp Challenge butter

Frosting

  • 1/2 cup + 2 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tbsp milk
  • 3 tbsp Challenge butter (softened for frosting)

Instructions

  1. Prepare Crust: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners. In a bowl, combine vanilla wafer crumbs, sugar, cinnamon, and melted butter. Divide mixture evenly into cupcake liners (about 2 tablespoons each) and press firmly onto bottoms.
  2. Bake Crust: Bake the crust in the preheated oven for 5 minutes. Remove from oven and allow to cool while preparing the filling.
  3. Adjust Oven Temperature: Reduce oven temperature to 300°F (148°C) for baking the cheesecakes.
  4. Make Cheesecake Filling: In a large bowl, beat cream cheese, sugar, flour, and cinnamon together on low speed until combined to prevent air bubbles. Scrape sides of bowl to ensure even mixing.
  5. Add Wet Ingredients: Add sour cream and vanilla extract to the cream cheese mixture and beat on low speed until fully incorporated.
  6. Incorporate Eggs: Add eggs one at a time, beating slowly after each addition and scraping the bowl sides to maintain smooth batter without overbeating.
  7. Prepare Cinnamon Sugar Filling: In a small bowl, mix cinnamon and granulated sugar together thoroughly.
  8. Layer Fillings: Spoon about 1/2 to 3/4 tablespoon of cheesecake filling into each cupcake liner. Sprinkle cinnamon sugar mixture over the filling to fully cover it. Repeat this layering two more times for a total of three layers of cheesecake filling and cinnamon sugar, filling the liners mostly full.
  9. Bake Cheesecakes: Bake for 15-17 minutes at 300°F. After the baking time, turn off the oven and leave the door closed for an additional 5 minutes to set the cheesecakes gently.
  10. Cool Cheesecakes: Crack the oven door and allow cheesecakes to cool for 15-20 minutes at room temperature, then refrigerate to finish cooling and firm up.
  11. Remove from Pan: Once cooled, carefully remove cheesecakes from the cupcake liners and pan.
  12. Prepare Frosting: Beat softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy. Add milk to reach desired frosting consistency.
  13. Pipe Frosting: Transfer frosting to a piping bag fitted with a small round tip or a ziplock bag with a corner cut off. Pipe a swirl of frosting atop each mini cheesecake.
  14. Chill Before Serving: Refrigerate the finished mini cheesecakes until ready to serve to allow frosting to set and flavors to meld.

Notes

  • Make sure cream cheese is at room temperature to ensure smooth batter without lumps.
  • Mix batter on low speed to prevent incorporating air which can cause cracks in the cheesecake.
  • The three layers of filling and cinnamon sugar replicate the classic cinnamon roll swirl effect.
  • Use cupcake liners for easy removal and portion control of mini cheesecakes.
  • Allow cheesecakes to cool gradually in the turned-off oven to avoid sudden temperature changes that could crack them.
  • The frosting can be adjusted for consistency by varying milk quantity slightly.
  • Store leftovers refrigerated and consume within 3-4 days for best freshness.

Find it online: https://cookedbysarah.com/mini-cinnamon-roll-cheesecakes-recipe/